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1. Clean and wash the chickpeas (chole). Soak the chick peas (chole) in 4 cup of water overnight.
2. Boil the chole with 1 tea bag, bay leaves and 1 tea spoon salt in the pressure cooker on medium/low heat. (It takes around 20-25 minutes to get them tender . Take 2-3 whistle.
3. Peel off, wash and roughly chop the onion. Peel off and wash the ginger. Remove the stem of the green chili.
4. Make a fine paste of ginger, green chili and onion in the blender.
5. Heat butter/oil in a pan and fry onion paste till it becomes golden brown now add garam masala, coriander powder, cumin powder, dry mango powder, and remaining salt, fry for a minute. Add tomato puree in the fried masala and cook until masala leaves the side of the pan.
6. Remove the tea bag from the boiled chick peas and add boiled chick peas in the fried masala and cook for 10 minutes.
7. Garnish with coriander leaves. Serve with bhaturas (recipe below).
Bhatura

1. Take flour, salt, sugar,baking soda, and 1 tbsp oil, mix them well . Add yogurt and mix well again. Now add little water at a time and make a stiff dough. Cover the dough and leave it for 3-4 hours in a warm place for rising.
2. After 3-4 hours, make 10 round balls of the dough . Now roll the balls gently with the help of little oil in around 5 inch diameter, not very thick not very thin.
3. Heat oil in a wok and deep fry the bhaturas on the medium flame from both the sides. Take them out onto kitchen paper.
4. Repeat the process with all the balls. Serve hot baturas with Chole.